Creamy Sun Dried Tomato Pasta

**Pictures to come later today!**

Ingredients:

1 1lb box of Barilla Pasta

1 8 oz pkg. mushrooms, cleaned and sliced
1 Tbs. butter
1 Tbs. olive oil

1 - 2 boneless skinless chicken breast, diced
3 slices prosciutto cut into strips
1/2 stick butter

1 tsp. minced garlic
ground pepper to taste
1/2 cup sun dried tomatoes packed in oil - do not drain
1/2 cup flour
1 can chicken broth
1 pint 1/2 and 1/2 (you can use cream for a richer sauce or milk for a less fattening sauce)

Directions:

1. Cook pasta according to package instructions.

2. Saute mushrooms in butter and olive oil until slightly browned, remove from pan.

3. Cook prosciutto and diced chicken in 1/2 stick of butter until chicken is done and bacon is a little crispy. Then add garlic, pepper and tomatoes in their oil. Stir until well mixed.

4. Still at a high heat and continually stirring, add the flour a little at a time until everything is coated and the butter/oil is mixed in. Then add broth little by little - the mixture will become very glue-y. When broth is completely incorporated start adding cream a little at a time - stirring constantly.

5. Add mushrooms back into sauce and serve over pasta!

Delicious with fresh basil or parsley sprinkled over it and fresh parmesan cheese.